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| From the Pillsbury Casserole Book | |||||
| Ingredients: | |||||
| 16 oz | Ricotta cheese | ||||
| 2 C | Shredded mozzarella cheese | ||||
| 1/2 C | cottage cheese | ||||
| 2 | eggs | ||||
| 2 TBSP | grated Parmesan cheese | ||||
| 1/2 tsp | minced garlic | ||||
| 1 package | uncooked manicotti shells | ||||
| 1 lb | ground beef | ||||
| 1 jar | pasta sauce | ||||
| 2 C | water | ||||
| Directions: | |||||
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Preheat oven to 375.
Combine ricotta cheese, mozzarella cheese, cottage cheese, eggs, Parmesan cheese, and garlic in large bowl; mix well. Season with salt and pepper. Fill manicotti shells with cheese mixture; place in 13x9 inch banking dish. Brown beef in large skillet over medium-high heat, stirring to break up meat. Drain fat. Stir in pasta sauce and water (mixture will be thin). Pour sauce over filled manicotti shells. Cover with foil. Bake 1 hour or until sauce is thickened and shells are tender. |
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